Why Seed Oils Are Bad for Our Health
Why Seed Oils Are Bad for Our Health
By Ron La Fournie
For years we have been told that fat was the enemy. Eat less fat, avoid butter, switch to “heart‑healthy” oils, and everything would take care of itself. Like many people, I followed that advice because it came from authorities we were supposed to trust.
What I’ve learned since—through study, experience, and watching my own health change—is that the real issue isn’t fat itself. It’s which fats we eat, how they’re made, and what they do inside the body.
This isn’t a diet. It’s about understanding fuel. And if you want your body to work well for decades, you need to know what you’re putting in the tank.
How Seed Oils Are Made
Seed oils include canola, soybean, corn, sunflower, safflower, cottonseed, and what’s often labeled simply as “healthy vegetable oil.” These oils come from hard seeds that don’t naturally release oil, so manufacturers use an industrial process.
The seeds are crushed and heated, then a chemical solvent called hexane is used to extract more oil. The oil is then refined—degummed, neutralized with lye, bleached, and deodorized using high heat. The result is an oil that lasts a long time on a shelf (good for the retailer) but has lost most of its natural nutrients and structural integrity.
What Happens in Our Body – A Bit of Chemistry
Seed oils are high in polyunsaturated fats, especially omega‑6 fats. These fats contain multiple double bonds, making them fragile. When exposed to heat, light, or oxygen, those bonds break in a process called oxidation.
Oxidized fats produce free radicals—unstable molecules that damage cells, tissues, and DNA. Over time, this damage contributes to inflammation, heart disease, diabetes, and cancer.
Poor Fuel Stored as Fat
When damaged fats are stored in fat cells, they look like normal energy reserves. But when the body later tries to burn them, they perform poorly. They yield less energy, burn inefficiently, and create more oxidative stress as they break down.
It’s like storing spoiled gasoline in your tank. The engine still runs, but performance suffers and wear increases.
Saturated Fats Explained
Saturated fats—found in butter, eggs, coconut oil, and animal fats—have a very different structure. They are stable, contain no fragile double bonds, and resist oxidation even when heated.
Despite years of fear‑based messaging, natural saturated fats in moderation often provide clean, reliable energy and are a safer choice for cooking.
Inflammation and Disease
When the body is overloaded with oxidized fats and free radicals, inflammation becomes chronic. Over time, this low‑grade inflammation damages blood vessels, nerves, joints, and organs.
Conditions linked to chronic inflammation include cardiovascular disease, cognitive decline, type 2 diabetes, autoimmune disorders, arthritis, certain cancers, and accelerated aging.
How to Reduce Seed Oils
Start with simple changes. Replace seed oils with extra virgin olive oil, avocado oil, coconut oil, butter, or ghee. Cook more meals at home, where you control ingredients. Limit ultra‑processed foods, which are a major source of hidden seed oils.
Read labels carefully. If a seed oil appears in the first few ingredients, it’s a major component. Be cautious with restaurant meals and takeout, which almost always use cheap seed oils.
Support your body with antioxidant‑rich foods such as leafy greens, berries, citrus, garlic, and green tea. Stay hydrated and keep moving—exercise helps your body manage inflammation and clear damaged fats.
Bottom Line
This is not about fear or perfection. It’s about awareness.
Seed oils are highly processed, oxidize easily, and provide poor‑quality fuel. More natural fats are stable, burn efficiently, and better support long‑term health.
When you know your fats, you make better choices without counting calories or chasing trends. And as I’ve learned firsthand, small changes made consistently can make a very big difference.
For more on the science behind this, check out Dr. Catherine Shanhan’s site.